Chechil Cheese
Chechil cheese, which is produced from cow milk, takes its final form after its clot is boiled at 80 C degrees, stretched and braided. It may be preferred by consumers of all ages thanks to its low salt content and lightness.
Chechil cheese, which is produced from cow milk, takes its final form after its clot is boiled at 80 C degrees, stretched and braided. It may be preferred by consumers of all ages thanks to its low salt content and lightness.
| ENERGY AND NUTRIENTS | 100 g | 100 g için RA* |
|---|---|---|
| Energy (kj/kcal) | 1207/287 | %14 |
| Fat (g) | 18,5 | %26 |
| -Saturated fat (g) | 12,7 | %63 |
| Carbohydrate (g) | 0 | %0 |
| - Sugars (g) | 0 | %0 |
| Protein (g) | 23,9 | %48 |
| Salt (g) | 1,4 | %24 |
| Calcium (mg) | 581,5 | %73 |
*The figures denote the Reference Intake (RI) level of an average adult. (8400kj/2000kcal)
Cheeses must be stored in refrigerators at a temperature of +2°C - +4°C, not at room temperature or in deep freezers.
Cheeses must be stored in refrigerators at a temperature of +2°C - +4°C, not at room temperature or in deep freezers.
Cheeses must be stored in refrigerators at a temperature of +2°C - +4°C, not at room temperature or in deep freezers.
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